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Whole Wheat Apple Raisin Muffins

Whole Wheat Apple Raisin Muffins
Recipe At-A-Glance

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Whole Wheat Apple Raisin Muffins

Whole Wheat Apple Raisin Muffins

Recipe At-A-Glance

These whole wheat apple raisin muffins are made with 100% whole grains, and sweetened naturally using applesauce and maple syrup. Perfect for healthy breakfast!

Freezer Friendly

Ready in 25 minutes

I’m one of those people who forgets to eat.

Or, really, more accurately, I’m too lazy to eat. Actually, as I type out this very post, I’m hungry. But it sounds like entirely too much work to get up from my desk and go find something to eat. So, I say, “Oh, I’m just going to write this post, and then I’ll eat.” Because, procrastination. And then two hours go by and I haven’t eaten and I have a headache and I’m ravenous and I eat two stale Pop Tarts and Slim Jim out of desperation and feel crappy the rest of the day.

Well, not really, but when you have the opportunity to use a Gilmore Girls quote, you go with it.

Whole Wheat Apple Raisin Muffins

The key to me beating this urge to skip eating is to prep food. Having healthy, grab-and-go food in my kitchen is an absolute must for me. Being proactive and well-prepared is the only way I can conquer my well-ingrained laziness. Go figure.

I know food prepping isn’t for everyone, but it is vital to my healthy lifestyle. I carve out a few hours each and every week to prep a few healthy foods for the upcoming workdays. This week, I made a batch of superseed crackers, some white bean dip, date balls, hard-boiled eggs, and a big batch of these whole wheat apple raisin muffins.

Whole Wheat Apple Raisin Muffins

“Muffin” is usually code word for “cake you can eat for breakfast without people looking at you weird,” but I promise, these muffins really are more breakfast-food-like and less dessert-like. They are made with 100% whole wheat flour—but they don’t taste like cardboard. They’re lightly sweetened using natural sweeteners like applesauce and maple syrup—but they aren’t so sweet you need a root canal. They are perfect with a mug of tea or a cup of coffee. I like to have mine with a big green smoothie on the side. Then I feel like I’m really being all healthy like.

Whole Wheat Apple Raisin Muffins

These muffins freeze wonderfully, too. In fact, I store these muffins in the freezer, and then when it’s time to nosh on them in the morning, I just heat one up for 20 seconds in the microwave, or let it rest on the counter for about 10 minutes before digging in. If I was really on my food prepping game (and had the extra freezer space), I’d triple or quadruple this recipe and keep a nice muffin stash for easy breakfasts.

Enjoy!

Whole Wheat Apple Raisin Muffins

Whole Wheat Apple Raisin Muffins

Yield: 12 large muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These whole wheat apple raisin muffins are made with 100% whole grains, and sweetened naturally using applesauce and maple syrup. Perfect for healthy breakfast!

Ingredients

  • 1/4 cup coconut oil, melted
  • 1/4 cup butter, melted
  • 2/3 cup pure maple syrup
  • 1 cup unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 1/4 cups whole wheat flour
  • 1 cup raisins
  • 1 large apple, cored and diced

Instructions

  1. Preheat oven to 350°. Line the cups of a muffin tin with paper liners, or spray liberally with cooking spray. Set aside.
  2. In a large mixing bowl, whisk together the coconut oil, butter, maple syrup, applesauce, and eggs. Set aside.
  3. In a second large mixing bowl, sift together the baking soda, baking powder, salt, cinnamon, and flour. Add the dry ingredients to the wet, stirring until just combined—do not overmix. Fold in the raisins and apples.
  4. Let batter rest for 5-10 minutes, then fill prepared muffin tin cups 2/3 full. Bake in preheated oven for 15-17 minutes, or until a toothpick inserted in the middle of a muffin comes out clean, and the tops are golden brown.

Notes

These muffins freeze wonderfully. Just let the cool completely, then store them in a gallon-size zip-top bag. To defrost, just let them sit on the counter for 10 minutes, or wrap in a paper towel and microwave for 20-30 seconds.

 

 

 

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

9 Responses
  1. I definitely agree with the muffin-cake comment! Though on the muffin-cake spectrum, these look like they’re towards the former end. That’s not to say they don’t look fantastic — with that cup of apple sauce there’s no doubt they’re anything short of moist and delicious!

  2. MaryKate

    I am ashamed to tell you that I am making my second batch of muffins today. My adult son (6’1″ 250) and I ate most of the first batch and loved them. Now I have to take some to a friend I provide temptations for. She is ill and does forget to eat. Nuff said ?

  3. Sandra Bock

    This is my first time on your page. So many wonderful ideas… Thank you for sharing. I’m sure you don’t count calories but for now I am. Do you by any chance know how many calories are in one of your Whole Wheat Apple Muffins?

  4. Katie

    Just made these muffins, they are delicious. While I was at it I made hardboiled eggs for the first time & the date balls. Haven’t had the date balls yet but I know they will be great, and the hardboiled eggs came out PERFECT!! (Except I was a disaster peeling them…)

  5. Victoria Morris

    These are the best muffins: moist, flavorful and healthy. I’m making my second batch. Thank you for sharing. I love them!!

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